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Hake with Clams

Hake with Clams brings together the very best of seafaring cuisine in a single dish. A homemade prawn fumet adds depth to the sauce, which coats the hake and clams until they are cooked to perfection. A complete seafood dish, ideal for a special meal.
Course Main Course
Cuisine Mediterranean
Keyword EVOO Recipes, Hake, Lunches, Marqués de Prado, Special, Stews
Total Time 30 minutes
Servings 3 people

Ingredients

  • 3 Hake loins
  • 450 g Clams
  • 300 g Prawns
  • 1 Onion
  • 1 Leek
  • 3 cloves Garlic
  • ½ glass White wine
  • 2 tablespoons Marqués de Prado EVOO
  • Salt To taste

Instructions

  • Prepare the vegetables.
    Chop the onion, garlic and leek.
  • Make the fumet.
    Use the prawn shells to make a fumet: place them in a pot with a pinch of salt and a glass of water, and heat over medium heat for 5 minutes.
  • Sauté the base.
    In another pot, pour in the EVOO and heat over medium heat. Sauté the onion, garlic and leek for 2-3 minutes.
  • Combine the sofrito and fumet.
    Blend the sofrito together with the fumet and pour it back into the pot over medium heat.
  • Add the seafood.
    Add the prawns and cook for 2-3 minutes. Add the clams and the wine, and cover the pot for 1 minute.
    • Discard any clams that do not open after cooking, as this is a sign they were not in good condition.
  • Cook the hake.
    Add the hake loins and simmer for 7-8 minutes with the pot covered.

Notes

  • We chose Marqués de Prado because it is a mild, sweet EVOO, ideal for fish.
  • The homemade fumet can be prepared in advance and frozen in portions.
  • It pairs well with white rice or bread for dipping in the sauce.
  • If you like a more intense flavour, add a picada of garlic and parsley right at the end.